EMCA S and ways to assess functionality in meat-processing
EMCA S is a multi-functional protein concentrate on soy base, formulated together with а balanced blend of hydrocolloids. The product is developed especially for production of Emulsified Meat Products such as sausages, lunchmeat, frankfurters, salami, patties, manufactured meats etc. Functional tests with the product show that Emca S is quite suitable for addition in minced /ground/ meat preparations, due to its high water binding and emulsifying properties More info from here
Emca S is designed to replace a portion of salt-soluble meat proteins, bind fat and water, stabilize emulsions and ensure cohesiveness in finished cooked products. Emca S provides dispersibility, solubility and emulsion properties. Emca S is designed to improve texture and provide juicy and meaty mouth feel
- Characteristics
- High emulsification
- Gelling properties
- Highly dispersible
- High viscosity and water binding
- Pale colour
- Advantages:
- Fats are fully emulsified and held within the meat system
- High Absorption Capacity and Absorption Speed
- Gelling properties add texture and body to meat systems
- Взаимодейства много добре с месните протеини, при което се получава лесна дисперсност.
- Shows very good interaction with meat proteins and is easily dispersible. Effective in very low concentrations (2- 4%)
- Gives possibility for reduction or replacement of “chemical components” such as phosphates.
- Gives an improvement of the “first bite”
- Has neutral taste
- Is easy to handle
- How to add EMCA S
- Add red meat components
- Add salt (with nitrite)
- Add 1/2 from the ice/water
- Leave the cutter to make several rounds
- Add Emca S
- Add the second half from the ice/water
- Add fat and other ingredients, as usual
Emca S shows its optimal functionality according to the above given direct scheme of addition. The product has excellent solubility and dispersibility, due to which there is no need of beforehand preparation of pre-emulsions with water and fat
- Functionality tests more info here
- 1:6:6 - Test for fat and water binding
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- Emca S : Water : Oil.
- Consistency tested before and after cooking.
- 1:5 - Test for water binding
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- Emca S : Water
- Consistency tested before and after cooking.
- 12:69:59:10 - Test - Model sausage
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- Emca S : Ice : Salted pig-fat : Chicken meat
- Consistency tested before and after cooking
EMCA S and minced/ground meat
Functional tests with the product show that Emca S is quite suitable for addition in minced /ground/ meat preparations like meat balls and hamburgers etc, since it presents processors with possibilities to lower the cost price of these products, without having to sacrifice anything in terms of quality. Major advantage of Emca S is that the product allows additional incorporation of water into the minced meat, as well as perfect emulsification of fats. The water will be permanently held into the product by the specific functionality of EMCA S.
- Some advantages of Emca S in the production of minced meat/meat balls
- A lower cost price
- Better texture and consistency. Very good interaction between water, fat and meat proteins
- Does not change natural meat ball colour
- No sour/acid taste is observed during storage
- Develops very good volume after absorption of the water added. There is no need for addition of other additives for water-binding
- Texture is further optimized after storage in a refrigerator
- Better mouth feel. Minced balls preserve their internal juiciness and very pleasant taste after cooking
- Less cooking loss - up to 25% less
Emca S recommended dosage - 1-3 kg / 100 kg minced meat
Water/Ice - 10-15 kg / 100 kg minced meat
